WO2012176281A1 - Composition pour dispersion de poudre hydrosoluble et son procédé de production, ainsi que produit alimentaire utilisant la composition pour dispersion de poudre hydrosoluble - Google Patents

Composition pour dispersion de poudre hydrosoluble et son procédé de production, ainsi que produit alimentaire utilisant la composition pour dispersion de poudre hydrosoluble Download PDF

Info

Publication number
WO2012176281A1
WO2012176281A1 PCT/JP2011/064162 JP2011064162W WO2012176281A1 WO 2012176281 A1 WO2012176281 A1 WO 2012176281A1 JP 2011064162 W JP2011064162 W JP 2011064162W WO 2012176281 A1 WO2012176281 A1 WO 2012176281A1
Authority
WO
WIPO (PCT)
Prior art keywords
water
soluble powder
powder component
dispersion composition
component dispersion
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2011/064162
Other languages
English (en)
Japanese (ja)
Inventor
佐々木　誠
真人 下橋
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Kewpie Corp
Original Assignee
Kewpie Corp
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Kewpie Corp filed Critical Kewpie Corp
Priority to EP11868311.9A priority Critical patent/EP2724624A4/fr
Priority to PCT/JP2011/064162 priority patent/WO2012176281A1/fr
Priority to JP2011548444A priority patent/JP5174250B1/ja
Priority to CN201180071811.5A priority patent/CN103607907A/zh
Publication of WO2012176281A1 publication Critical patent/WO2012176281A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23D—EDIBLE OILS OR FATS, e.g. MARGARINES, SHORTENINGS OR COOKING OILS
    • A23D7/00—Edible oil or fat compositions containing an aqueous phase, e.g. margarines
    • A23D7/005—Edible oil or fat compositions containing an aqueous phase, e.g. margarines characterised by ingredients other than fatty acid triglycerides
    • A23D7/0053—Compositions other than spreads
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/40—Pulse curds
    • A23L11/45—Soy bean curds, e.g. tofu
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L15/00—Egg products; Preparation or treatment thereof
    • A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
    • A23L19/18—Roasted or fried products, e.g. snacks or chips
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/212—Starch; Modified starch; Starch derivatives, e.g. esters or ethers
    • A23L29/219—Chemically modified starch; Reaction or complexation products of starch with other chemicals
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
    • A23L29/27—Xanthan not combined with other microbial gums
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/40—Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L35/00—Foods or foodstuffs not provided for in groups A23L5/00 - A23L33/00; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/198—Dry unshaped finely divided cereal products, not provided for in groups A23L7/117 - A23L7/196 and A23L29/00, e.g. meal, flour, powder, dried cereal creams or extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
    • A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents

Definitions

  • the present invention is a water-soluble powder component dispersion composition used for cooking using high-moisture ingredients such as vegetables and boiled eggs, and when a long time has elapsed after the manufacture of dishes using high-moisture ingredients
  • the present invention relates to a water-soluble powder component dispersion composition that hardly causes water separation from cooking and that does not impair the taste of cooking, a method for producing the same, and a food using the water-soluble powder component dispersion composition.
  • Patent Document 1 JP-A-11-196664
  • Patent Document 2 JP-A-11-196664
  • Patent Document 2 JP-A-11-196664
  • Patent Document 2 proposes an anti-drip agent for raw vegetables, side dishes or ingredients characterized by containing low-viscosity galactoxyloglucan.
  • the method of simply adding a thickener has a problem that the taste of the whole dish becomes poor if a sufficient amount of the thickener is added to obtain a water separation preventing effect. For this reason, it was difficult to prevent the water from being removed from the dish without deteriorating the taste by simply adding a thickener.
  • the object of the present invention is a composition blended in a dish using a high-moisture ingredient such as vegetables or boiled eggs, and even if a long time has passed after the dish has been manufactured, the dish is not impaired.
  • An object of the present invention is to provide a composition that suppresses water separation from water and to provide a method for producing such a composition and a food product using the composition.
  • the present inventor is a water-soluble powder component dispersion composition containing a specific component, in which edible fats and water-soluble powder components are non-dissolved and dispersed, and the transparency is significantly reduced by addition of water. It has been found that when the composition is blended with a high-moisture ingredient, water separation from the high-moisture ingredient is prevented, and the taste is hardly impaired, and the present invention has been completed.
  • the present invention contains edible fats and oils, moisture, protein, reduced starch saccharified product and polysaccharides, and edible fats and oils and non-dissolved water-soluble powder components are respectively dispersed, and the total light transmittance (control: Water-soluble powder component dispersion composition characterized by having a total light transmittance of 0.1 to 12% when diluted with water (13 to 35%) with a water wavelength of 390 nm and an optical path length of 5 mm). I will provide a.
  • the present invention also provides a food that is made from at least one of vegetables, a heat-coagulated egg processed product, and tofu and that contains the above-mentioned water-soluble powder component dispersion composition.
  • the present invention provides a water-soluble powder component dispersion composition that uses food materials corresponding to moisture, protein, reduced starch saccharified product, and polysaccharide to produce the above-mentioned water-soluble powder component dispersion composition.
  • a method for producing a water-soluble powder component dispersion composition comprising the step 2 of mixing the remainder of a raw material.
  • the composition of the present invention absorbs the moisture exuded from the high moisture ingredients and becomes thickened. It becomes a certain oil-in-water emulsion and is integrated with the whole dish, so water separation from the dish is prevented. Therefore, after manufacturing a dish using a high moisture ingredient, the taste of the dish is hardly impaired even if a long time elapses.
  • FIG. 1 is a photograph before and after mixing the water-soluble powder component dispersion composition of Example with water.
  • FIG. 2 is an optical micrograph before the water-soluble powder component dispersion composition of the example is mixed with water.
  • FIG. 3 is an optical micrograph after mixing the water-soluble powder component dispersion composition of the example with water.
  • the water-soluble powder component dispersion composition of the present invention contains edible fats and oils, moisture, protein, reduced starch saccharification and polysaccharides. This composition can take various states such as a high-viscosity paste or a low-viscosity liquid, but in any case, edible oils and fats and non-dissolved water-soluble powder components are dispersed in the composition. It has the feature of being.
  • This water-soluble powder component is considered to be formed from at least part of protein, reduced starch saccharified product and polysaccharide. Moreover, this water-soluble powder component exhibits a water absorbing action.
  • the non-dissolved and dispersed water-soluble powder component absorbs moisture from the seasoning liquid due to the osmotic pressure difference when in contact with the seasoning liquid, and oozes out from them when in contact with high-moisture ingredients such as vegetables and eggs. Absorbs moisture. In particular, moisture exuded from a high moisture food material by heating or the like is quickly absorbed.
  • edible fats and oils in a dispersed state in the water-soluble powder component dispersion composition of the present invention when water is added, become finer fat and oil particles as described later, and phase transition occurs and is stable in an emulsified state. scatter.
  • the water-soluble powder component dispersion composition of the present invention when blended in a high-moisture food ingredient, the synergistic effect of the phase transition in which fats and oils become fine particles and the water absorption action by the water-soluble powder ingredient, The exuded water easily forms a stable emulsified state and integrates with the entire dish using high moisture ingredients. As a result, water separation from the dish is prevented, and the taste is hardly impaired.
  • the presence of the water-soluble powder component in an undissolved and dispersed state is confirmed by observing the composition of the present invention with an optical microscope (magnification: 500 times). can do.
  • the powder (particulate matter) confirmed by observation is water-soluble.
  • the composition of the present invention is diluted with water and the diluted solution is similarly observed with an optical microscope, the powder is contained in the diluted solution. This can be confirmed by the fact that no body (granular material) is observed.
  • the water-soluble powder component dispersion composition of the present invention has a total light transmittance (control: fresh water, wavelength 390 nm, optical path length 5 mm) of 13 to 35%.
  • the total light transmittance is 0.1 to 12%, preferably 1 to 10%.
  • the water-soluble powder component dispersion composition of the present invention is an edible fat dispersion in which edible fats and oils are dispersed. This is thought to be because the oil and fat particles are in an emulsified state.
  • This phase transition is considered to be similar to the D (Detergent) phase emulsification method in which an emulsion of fine oil droplets is obtained.
  • an O / D emulsified composition is produced by dissolving an emulsifier in a polyhydric alcohol or a polyhydric alcohol aqueous solution, and adding an oil phase to the emulsified emulsion to produce an O / D emulsified composition.
  • This is a method for obtaining a fine oil-in-water (O / W type) emulsion by diluting the composition with an aqueous medium, whereas the O / D emulsion composition before being diluted with an aqueous medium is substantially transparent.
  • the water-soluble powder component dispersion composition of the present invention is a mixture of edible fats and oils, moisture, protein, reduced starch saccharified product and polysaccharide, and the water-soluble powder component in an undissolved state is in a dispersed state, Therefore, it is considered that the water-soluble powder component dispersion composition of the present invention is different from the O / D emulsion composition that forms the D phase emulsion.
  • the total light transmittance is a value relative to the total light transmittance of fresh water. That is, the total light transmittance is a ratio of the transmitted light beam including the diffusion component to the parallel incident light beam to the sample, and the total light transmittance (%) of the sample in the present invention is 100% of the transmittance of fresh water as a control.
  • the transmittance (%) of the sample in the case of% is shown. More specifically, the total light transmittance is a numerical value obtained at a wavelength of 390 nm and an optical path length of 5 mm by turbidity measurement using an integrating sphere electrophotometry, and a turbidity measuring device (model name “WA 2000N”). , Nippon Denshoku Industries Co., Ltd.).
  • protein proteins include milk protein, egg protein, and soy protein.
  • a food material corresponding to milk protein in order to contain milk protein in the composition of the present invention, at the time of producing the composition of the present invention, a food material corresponding to milk protein, more specifically, milk or milk product containing milk protein as a main component May be blended.
  • milk or dairy products include those stipulated in the ministerial ordinance (December 27, 1951, Ministry of Health and Welfare Ordinance No. 52) relating to the component specifications of milk or dairy milk and dairy products. Milk, concentrated milk, whole milk powder, skim milk powder, sweetened milk powder, cheese, whey powder, protein concentrated whey powder, cream, and the like.
  • Such a food material is preferably mixed with water-soluble powder, and preferable examples of such water-soluble powder include powdered milk such as whole milk powder, skim milk powder, and sweetened powder milk.
  • a food material corresponding to egg protein more specifically egg yolk containing egg protein as a main component, or a mixture of egg yolk and egg white, etc. What is necessary is just to mix
  • eggs constituting such a food material include raw eggs, sterilization treatment, freezing treatment, drying treatment such as spray drying or freeze drying, phospholipase A1, phospholipase A2, phosphophore.
  • the form of the food material for incorporating egg protein into the composition of the present invention may be liquid or powder.
  • a food material corresponding to soy protein more specifically, a separated soy protein containing soy protein as a main component (a protein extracted from defatted soybean is subjected to acid treatment). Post-neutralized and spray-dried protein content of 90% or higher), concentrated soybean protein (excluding water-soluble sugar and ash from defatted soybeans and increasing the protein content to 70% or higher), etc. Can be blended.
  • the soy protein includes a partially decomposed product of soy protein.
  • a partially decomposed product include oligopeptides obtained by partially decomposing protein raw materials using enzymes, acids, or the like.
  • the water-soluble powder component dispersion composition of the present invention preferably contains milk protein and more preferably contains egg protein because the water separation prevention effect is more easily obtained among the above-mentioned proteins.
  • the protein content in the water-soluble powder component dispersion composition of the present invention is preferably 2 to 10%, more preferably 3 to 8%.
  • the total amount of solids in the food material to be blended in order to contain protein in the water-soluble powder component dispersion composition of the present invention is preferably 0.1 to 30% from the viewpoint of preventing water separation. 1 to 25% is more preferable.
  • the solid content of the protein-containing food material is too small, the edible oil / fat cannot be dispersed and layer separation tends to occur.
  • the amount is too large, it is difficult to cause the above-described phase transition.
  • Reduced starch saccharified product is, for example, starch saccharified product called dextrin, maltodextrin, starch syrup, etc. obtained by decomposing starches such as potato starch, corn starch, waxy corn starch, tapioca starch, etc. Is a mixed carbohydrate of sugar alcohols having glucose with various degrees of polymerization as a skeleton.
  • the food material corresponding to the reduced starch saccharified product used for the production of the composition of the present invention is not particularly limited as long as it has these as a main component, and a liquid or powdery material is used. Can do.
  • DE is an index representing the degree of degradation in starch saccharified product, and the degree of degradation increases as the value of DE increases.
  • the content of reduced starch saccharified product is preferably 25 to 150 parts, more preferably 50 to 100 parts in terms of solid content with respect to 100 parts of edible fats and oils. . If the content of the reduced starch saccharified product is too small, the edible fat cannot be dispersed, and layer separation is likely to occur. On the other hand, if the amount is too large, it is difficult to cause the above-described phase transition.
  • the polysaccharide polysaccharide is not particularly limited as long as it is edible.
  • food materials corresponding to polysaccharides for example, potato starch, corn starch, tapioca starch, wheat starch, rice starch, modified starch obtained by subjecting these starches to alpha, cross-linking, and starch such as wet heat-treated starch,
  • examples include gums such as xanthan gum, tamarind seed gum, locust bean gum, gellan gum, guar gum, gum arabic, and silium seed gum, glucose, sorbitol, sucrose, trehalose, pectin, inulin, cellulose and the like.
  • polysaccharides it is preferable to use starch and / or gum because it is easy to obtain a water separation preventing effect.
  • the polysaccharide of the present invention does not contain the above-mentioned reduced starch saccharified product.
  • the form of the polysaccharide used for the production of the composition of the present invention is not particularly limited as long as it is a food material containing this as a main component, and a liquid form, a powder form, or the like can be used.
  • the content of the polysaccharide in the water-soluble powder component dispersion composition is preferably 0.01 to 20%, more preferably 0.1 to 10%, from the viewpoint that the effect of preventing water separation is easily obtained. On the other hand, if too much, the texture tends to be heavy, which is not preferable.
  • Edible oils and fats are lipids mainly composed of triacylglycerol or diacylglycerol.
  • rapeseed oil, corn oil, cottonseed oil, safflower oil, olive oil, safflower oil, soybean oil, palm oil, milk fat Oils and fats obtained by chemical or enzymatic treatment such as beef tallow, lard, egg yolk oil and other animal and vegetable oils and their refined oils, MCT (medium chain fatty acid triglycerides), diglycerides, hydrogenated oil, enzyme-treated egg yolk oil, etc. Etc.
  • Such edible fats and oils may be used by 1 type, and may be used in combination of 2 or more type. By blending two or more, a rich taste can be obtained.
  • the content of edible fats and oils is preferably 20 to 60%, more preferably 30 to 50%, from the viewpoint that a water separation preventing effect can be easily obtained with respect to the water-soluble powder component dispersion composition. If the content of the edible fat is too much or too little, it is difficult to cause the above-described phase transition.
  • the water-soluble powder component dispersion composition of the present invention preferably has a water content of 5 to 21%, more preferably 10 to 18%. If the water content is excessively large, when the water-soluble powder component dispersion composition of the present invention is blended with a high-moisture food material, it becomes difficult to cause the above-described phase transition due to the water exuded from the high-moisture food material. If the amount is too small, oil phase separation tends to occur.
  • the water content in the water-soluble powder component dispersion composition is not limited to the amount added as water during the production of the water-soluble powder component dispersion composition, and the present invention includes the aforementioned protein, reduced starch saccharified product and polysaccharide.
  • the moisture contained in each food material used for inclusion in the composition of the present invention is also included.
  • the water contained in the egg yolk constitutes the water here
  • the contained moisture when using liquid sugar containing water as a reduced starch saccharified product, The contained moisture also constitutes the moisture referred to here.
  • the water content of the water-soluble powder component dispersion composition can be measured by a reduced pressure heating drying method.
  • the water-soluble powder component is dispersed in an undissolved state.
  • the composition of this water-soluble powder component is not clear, it is considered that the water-soluble powder component is formed from one or more of the above-mentioned protein, reduced starch saccharified product and polysaccharide, and the total content of protein, reduced starch saccharified product and polysaccharide Is contained in a sufficient amount in the composition of the present invention, the water-soluble powder component can be dispersed in a non-dissolved state.
  • the water-soluble powder component in the composition of the present invention in a non-dissolved state, solids of individual food materials to be blended to contain the protein, reduced starch saccharified product or polysaccharide in the composition of the present invention are used. It is preferable to sufficiently increase the total amount of minutes.
  • the preferable total amount of the solid content of the three-component food material is 20 to 60%, more preferably 30 to 50%, and still more preferably 35 to 45%, although it depends on the type of each food material. If the amount is too small, the water-soluble powder component is undissolved and difficult to disperse in the composition containing these, edible oils and moisture, and the water absorption effect when the composition is mixed with a high moisture food is inferior. It becomes difficult to prevent water separation. On the other hand, if the amount is too large, the viscosity of the water-soluble powder component dispersion composition increases, making it difficult to match with a high moisture food material.
  • the water-soluble powder component dispersion composition of the present invention includes the above-mentioned components, various seasonings such as salt, sugar and pepper, ascorbic acid or salts thereof, antioxidants such as vitamin E, pigments, Spices and further ingredients such as onions and bacon chips may be included.
  • the method for using the water-soluble powder component dispersion composition of the present invention is as follows. , As a part of the seasoning liquid, sauce or the like, or in place of the seasoning liquid, sauce or the like.
  • examples of the high-moisture ingredients include vegetables such as cabbage, lettuce, cucumber, and radish, fruits such as apples and pineapples, cooked egg processed products such as boiled eggs and scrambled eggs, and tofu.
  • the moisture content of the high moisture food is preferably 50% or more, more preferably 70% or more, the water separation preventing effect by the water-soluble powder component dispersion composition of the present invention can be remarkably exhibited.
  • Specific examples of foods prepared by mixing the water-soluble powder component dispersion composition of the present invention with high moisture ingredients include salads such as coleslaw salad, potato salad, and egg salad, cooked foods such as stir-fried dishes and seasonings.
  • the amount of the water-soluble powder component dispersion composition in the food is usually 1% or more, preferably 3 to 98% by mass, although it depends on the type of food and the like, preferably 5 to 70%. It is more preferable that More specifically, for example, in the case of fried vegetables, the blending amount of the water-soluble powder component dispersion composition is 15-40%, in the case of coleslaw salad, 10-30%, in the case of egg salad 10-30%. is there.
  • the water-soluble powder component dispersion composition of the present invention can be easily produced by sequentially performing the following steps 1 and 2.
  • Process 1 Prepare a water-soluble powder dispersion in oil by mixing edible fats and oils that are part of food materials corresponding to moisture, protein, reduced starch saccharified products and polysaccharides. . More specifically, water-soluble powder among individual food materials for containing water, protein, reduced starch saccharified product and polysaccharide, preferably water content is 10% or less, more preferably 5% or less. Mix water-soluble powder sequentially with edible fat or oil, or mix these water-soluble powders in advance and mix with edible fat, so that at least a part of the water-soluble powder is not dissolved in edible fat. Prepare a mixture.
  • the total amount of the water-soluble powder mixed with the edible oil and fat in Step 1 among the food materials blended to contain protein, reduced starch saccharified product or polysaccharide is preferably 5 to 40%, more preferably 10 to 30. %, More preferably 15 to 25%.
  • the mixing operation can be carried out at room temperature using a stirrer such as a kneader or Hobart mixer, but when heated, the taste is familiar and a cooking feeling can be obtained.
  • a stirrer such as a kneader or Hobart mixer
  • Process 2 Of the water, protein, reduced starch saccharified product, and polysaccharide corresponding to the polysaccharide constituting the water-soluble powder component dispersion composition of the present invention, the remainder of the water-soluble powder obtained in step 1 was used in step 1. By mixing with a dispersion in oil, a water-soluble powder component dispersion composition is obtained.
  • the amount of water added is the property that the water-soluble powder component dispersion composition causes the above-described phase transition, that is, “the total light transmittance is 13 to 35%, and the total amount when diluted with water three times.
  • the amount satisfying the property that the light transmittance is 0.1 to 12% may be satisfied, but the water content of the water-soluble powder component dispersion composition is preferably 5 to 21%, more preferably 10 to The amount is 18%.
  • water may be blended, or a food material containing water, for example, liquid sugar containing water as a reduced starch saccharified product may be blended. You may carry out by mix
  • the protein, reduced starch saccharified product and polysaccharide contained in the composition of the present invention is added in the form of a water-soluble powder in Step 1, and the remainder is added in Step 2.
  • a powder material and a liquid material having a higher water content than the powder for example, dried egg yolk and raw egg yolk
  • liquid is preferably added in step 2.
  • Example 1 Water-soluble powder component dispersion composition
  • Water-soluble powder component dispersion compositions were produced at the blending ratios shown in Table 1.
  • the numerical value in square brackets is a blending ratio (part) of the reduced starch saccharified product in terms of solid content with respect to 100 parts of edible oil and fat, and the numerical value in parentheses is the content of the component as a solid content. is there.
  • the value on the left indicates the ratio of the food material to contain the protein (%)
  • the value on the right indicates the ratio (%) of the protein contained in the food material. Yes.
  • numerical values published in the food ingredient database were used as a protein ratio in each food material.
  • Example 1 rapeseed oil is used as the edible oil and fat, and as the reduced starch saccharified product, “S30” (70% aqueous solution, sugar alcohol in which 43% or more of the sugar composition is 5 or more sugars, The DE value of raw material dextrin 30) was used.
  • the total amount of solid content of the food material for containing protein, reduced starch saccharified product and polysaccharide was 43.5%.
  • the content of reduced starch saccharified product relative to 100 parts of edible fat was 56 parts in terms of solid content, and the protein content was 5.7%.
  • this water-soluble powder component dispersion composition In the production of this water-soluble powder component dispersion composition, first, edible fats and oils are charged into a kneader, and then whole milk powder, cheese powder, xanthan gum, salt, sodium glutamate, black pepper are added, mixed with stirring, and then reduced. The starch saccharified product and egg yolk were added and further stirred and mixed, and then deaerated. Subsequently, the product was heated to reach 90 ° C., allowed to cool, and filled in a container 30 g at a time. As this container, a small pouch was used.
  • the water content of the obtained water-soluble powder component dispersion composition was 14% according to the reduced pressure heating drying method.
  • the obtained water-soluble powder component dispersion composition was placed in a quartz cell having a thickness of 5 mm, and the total light transmittance with reference to fresh water was measured using a turbidity meter (model name “WA2000N”, Nippon Denshoku Industries Co., Ltd.). ), And measured by integrating sphere photoelectric photometry (wavelength 390 nm, optical path length 5 mm), 22%.
  • This water-soluble powder component dispersion composition was diluted three times with water, and the same When the total light transmittance was measured, it was 7%.
  • fried food was produced as follows. That is, after heating an appropriate amount of vegetable oil (salad oil) on a frying pan, 150 parts of cabbage, 30 parts of onion, and 20 parts of carrot were placed and fried for 3 minutes while maintaining at about 180 ° C. with a frying pan. After the fire was stopped, 30 parts of the water-soluble powder component dispersion composition obtained in Example 1 was entwined to prepare a fried dish.
  • vegetable oil salad oil
  • the blending ratio of the water-soluble powder component dispersion composition was changed as shown in Table 1, and a water-soluble powder component dispersion composition was produced in the same manner as in Example 1. Specifically, raw materials other than the reduced starch saccharified product, egg yolk, milk and fresh water were added to the edible oil and fat, and after stirring and mixing, the reduced starch saccharified product, egg yolk, milk and fresh water were added. A water-soluble powder component dispersion composition was produced.
  • Example 4 Using the water-soluble powder component dispersion composition of Examples 2 to 4, a stir-fried dish was produced in the same manner as in Example 1. The stir-fried dish thus obtained was stored for 1 hour. Water separation was not noticeable, and the crispy texture of the vegetables and the taste of the whole stir-fried dish were also good and very favorable. The stir-fried dish of Example 4 was generally preferable because it had a weak crispy texture of vegetables but water separation was not confirmed.
  • a stir-fried dish was prepared using the water-soluble powder component dispersion compositions of Comparative Examples 1 to 4 in the same manner as in Example 1 and the condition after storage was confirmed. It was not preferable. Also, the vegetable taste was not good.
  • Example 5 As shown in Table 2, the reduced starch saccharified product was manufactured by Nikken Kasei Co., Ltd., “SE 100” (70% aqueous solution, sugar alcohol having 64% or more of sugar composition of 5 sugars or more, DE value 15 of raw dextrin) In the same manner as in Example 1, a water-soluble powder component dispersion composition was produced.
  • the obtained water-soluble powder component dispersion composition was diluted with water in the same manner as in Example 1, and the change in transmittance before and after dilution was observed. As a result, the transparency was remarkably lowered after dilution as compared to before dilution.
  • a stir-fried dish using this water-soluble powder component-dispersed composition was produced in the same manner as in Example 1 and stored for 1 hour.
  • the stir-fried dish was unobtrusive and had a crispy texture of vegetables.
  • the taste of the whole stir-fried dish was also good and very favorable.
  • the obtained water-soluble powder component dispersion composition was separated into layers, and the total light transmittance could not be measured.
  • Example 6 As shown in Table 2, a water-soluble powder component dispersion composition was produced in the same manner as in Example 1 using dried egg yolk and soybean protein as proteins and using pregelatinized starch as a polysaccharide. The dried egg yolk was mixed with edible fats and oils in step 1.
  • the obtained water-soluble powder component dispersion composition was diluted with water in the same manner as in Example 1, and the change in transmittance before and after dilution was observed. As a result, the transparency was remarkably lowered after dilution as compared to before dilution.
  • the coleslaw salad was manufactured as follows using the obtained water-soluble powder component dispersion composition.
  • a caulslaw salad was prepared by thoroughly mixing 70 parts of cabbage, 5 parts of boiled 5 mm dice carrot, and 20 parts of the water-soluble powder component dispersion composition obtained in Example 6 until there was no unevenness.
  • Example 7 As shown in Table 2, a water-soluble powder component dispersion composition was produced in the same manner as in Example 1, using dried egg yolk and dried egg white as the protein, and xanthan gum and pregelatinized starch as the polysaccharide. The dried egg yolk was mixed with edible fats and oils in step 1.
  • the obtained water-soluble powder component dispersion composition was diluted with water in the same manner as in Example 1, and the change in transmittance before and after dilution was observed. As a result, the transparency was remarkably lowered after dilution as compared to before dilution.
  • the egg salad was manufactured as follows using the obtained water-soluble powder component dispersion composition.
  • the shelled raw eggs were boiled with hot water (at 98 ° C. for 7 minutes), then cooled and shelled to prepare soft-boiled eggs.
  • 75 parts of the resulting soft-boiled egg was diced into 1 cm dies, 20 parts of commercially available mayonnaise (manufactured by QP Corporation) and 5 parts of the water-soluble powder component dispersion composition obtained in Example 7 were added thereto.
  • the shelled raw eggs were boiled with hot water (at 98 ° C. for 7 minutes), then cooled and shelled to prepare soft-boiled eggs.
  • 75 parts of the resulting soft-boiled egg was diced into 1 cm dies, 20 parts of commercially available mayonnaise (manufactured by QP Corporation) and 5 parts of the water-soluble powder component dispersion composition obtained in Example 7 were added thereto.
  • Example 6 A water-soluble powder component dispersion composition having a composition not containing a polysaccharide shown in Table 2 was produced. The obtained water-soluble powder component dispersion composition was diluted with water in the same manner as in Example 1, and the change in transmittance before and after dilution was observed. As a result, the transparency decreased after dilution compared to before dilution.
  • Example 8 As shown in Table 2, the total content of the solid content of the three-component food material of reduced starch saccharified product, protein and polysaccharide is 50% higher than in Example 1, and water-soluble powder as in Example 1 A body component dispersion composition was produced.
  • the obtained water-soluble powder component dispersion composition was diluted with water in the same manner as in Example 1, and the change in transmittance before and after dilution was observed. As a result, the transparency was remarkably reduced after dilution as compared to before dilution.
  • Example 9 As shown in Table 2, the total content of reduced starch saccharified product, protein and polysaccharide was reduced as compared with Example 1, and a water-soluble powder component dispersion composition was produced in the same manner as in Example 1.
  • the obtained water-soluble powder component dispersion composition was diluted with water in the same manner as in Example 1, and the change in transmittance before and after dilution was observed. As a result, the transparency was remarkably reduced after dilution as compared to before dilution.
  • Example 2 a stir-fried dish was produced in the same manner as in Example 1 and stored for 1 hour. However, although the crispy texture of vegetables was weakened, water separation was confirmed. It was not preferable.

Landscapes

  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Nutrition Science (AREA)
  • Dispersion Chemistry (AREA)
  • Botany (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Agronomy & Crop Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Molecular Biology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Pediatric Medicine (AREA)
  • Mycology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • General Preparation And Processing Of Foods (AREA)
  • Grain Derivatives (AREA)
  • Jellies, Jams, And Syrups (AREA)
  • Seasonings (AREA)

Abstract

L'invention porte sur une composition qui est ajoutée à un plat préparé à partir d'un aliment ayant une teneur en eau élevée, tel qu'un légume ou un œuf dur, afin d'empêcher la synérèse du plat, même longtemps après que le plat a été préparé. La composition est une composition pour une dispersion de poudre hydrosoluble comprenant une huile alimentaire, de l'eau, une protéine, un produit de saccharification d'amidon réduit et un polysaccharide, l'huile alimentaire et les poudres hydrosolubles non dissoutes étant chacune dispersées, la transmittance de lumière totale (témoin de référence : eau pure, longueur d'onde de 390 nm, longueur du trajet optique de 5 mm) étant comprise entre 13 et 35 % et la transmittance de lumière totale lorsque la composition est sous la forme d'une dilution à 1:3 avec de l'eau étant comprise entre 0,1 et 12 %.
PCT/JP2011/064162 2011-06-21 2011-06-21 Composition pour dispersion de poudre hydrosoluble et son procédé de production, ainsi que produit alimentaire utilisant la composition pour dispersion de poudre hydrosoluble Ceased WO2012176281A1 (fr)

Priority Applications (4)

Application Number Priority Date Filing Date Title
EP11868311.9A EP2724624A4 (fr) 2011-06-21 2011-06-21 Composition pour dispersion de poudre hydrosoluble et son procédé de production, ainsi que produit alimentaire utilisant la composition pour dispersion de poudre hydrosoluble
PCT/JP2011/064162 WO2012176281A1 (fr) 2011-06-21 2011-06-21 Composition pour dispersion de poudre hydrosoluble et son procédé de production, ainsi que produit alimentaire utilisant la composition pour dispersion de poudre hydrosoluble
JP2011548444A JP5174250B1 (ja) 2011-06-21 2011-06-21 水溶性粉体成分分散組成物及びその製造方法、並びに水溶性粉体成分分散組成物を用いた食品
CN201180071811.5A CN103607907A (zh) 2011-06-21 2011-06-21 水溶性粉体成分分散组合物及其制造方法、以及使用了水溶性粉体成分分散组合物的食品

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2011/064162 WO2012176281A1 (fr) 2011-06-21 2011-06-21 Composition pour dispersion de poudre hydrosoluble et son procédé de production, ainsi que produit alimentaire utilisant la composition pour dispersion de poudre hydrosoluble

Publications (1)

Publication Number Publication Date
WO2012176281A1 true WO2012176281A1 (fr) 2012-12-27

Family

ID=47422163

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2011/064162 Ceased WO2012176281A1 (fr) 2011-06-21 2011-06-21 Composition pour dispersion de poudre hydrosoluble et son procédé de production, ainsi que produit alimentaire utilisant la composition pour dispersion de poudre hydrosoluble

Country Status (4)

Country Link
EP (1) EP2724624A4 (fr)
JP (1) JP5174250B1 (fr)
CN (1) CN103607907A (fr)
WO (1) WO2012176281A1 (fr)

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014233273A (ja) * 2013-06-04 2014-12-15 キユーピー株式会社 水中油型乳化調味料
JP2014233272A (ja) * 2013-06-04 2014-12-15 キユーピー株式会社 水中油型乳化調味料
KR20210004999A (ko) 2018-04-27 2021-01-13 제이-오일 밀스, 인코포레이티드 식품용 조성물
JP2021193960A (ja) * 2020-06-16 2021-12-27 物産フードサイエンス株式会社 青果物の脱水促進剤および漬物の食感改良剤
JP2023148827A (ja) * 2022-03-30 2023-10-13 物産フードサイエンス株式会社 卵加工食品製造時の作業性向上用組成物、卵加工用調味料および卵加工食品の製造方法

Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6131057A (ja) * 1984-07-25 1986-02-13 Fuji Oil Co Ltd フィリング材
JPS61185161A (ja) * 1985-02-12 1986-08-18 Q P Corp サラダの製造方法
JPH0568476A (ja) * 1991-06-14 1993-03-23 Ajinomoto Co Inc 冷凍卵加工品
JPH09225283A (ja) * 1996-02-28 1997-09-02 Kao Corp 気泡入り水中油型乳化剤製剤とその製造法
JPH09275923A (ja) * 1996-04-15 1997-10-28 Kao Corp 起泡性水中油型乳化物
JPH11196764A (ja) 1998-01-19 1999-07-27 Nakano Vinegar Co Ltd 和え物用組成物
JP2000217553A (ja) * 1999-02-01 2000-08-08 Nichirei Corp 冷凍卵加工食品
JP2008141972A (ja) 2006-12-06 2008-06-26 Dainippon Sumitomo Pharma Co Ltd ドリップ防止剤
JP2009207453A (ja) * 2008-03-06 2009-09-17 Q P Corp サラダ

Family Cites Families (14)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP3698784B2 (ja) * 1995-12-28 2005-09-21 日立ツール株式会社 被覆超硬合金チップ
JP2002010763A (ja) * 2000-06-30 2002-01-15 Asahi Denka Kogyo Kk サラダ及びその製造法
JP4334804B2 (ja) * 2002-01-22 2009-09-30 太陽化学株式会社 卵風味を有する調味油
JP4024155B2 (ja) * 2003-01-14 2007-12-19 キユーピー株式会社 容器詰め水中油型乳化パスタソース
US20050136159A1 (en) * 2003-09-30 2005-06-23 Avery Pauline S. Microwavable frozen garden salad entrees
JP4211668B2 (ja) * 2004-04-21 2009-01-21 キユーピー株式会社 ゾル状又はゲル状食品調製用粉末組成物
JP4439330B2 (ja) * 2004-05-14 2010-03-24 辻製油株式会社 水溶性油脂調製物、その製造方法および利用
PL1602289T3 (pl) * 2004-06-03 2014-04-30 Nestec Sa Pastowata kompozycja na sosy i podobne
CN101049148A (zh) * 2006-04-06 2007-10-10 新疆农业科学院粮食作物研究所 粉末状烤羊肉调味油产品及其生产方法
JP4675353B2 (ja) * 2007-05-24 2011-04-20 キユーピー株式会社 タマゴサラダの製造方法
TW200847936A (en) * 2007-06-06 2008-12-16 Uni President Entpr Corp A kind of pudding products can be able to bear steaming and manufacturing method
JP5459464B2 (ja) * 2009-03-31 2014-04-02 不二製油株式会社 スフレ様菓子の製造法
AU2010243827A1 (en) * 2009-04-30 2011-11-17 Optisens Gmbh Concentrated, creamy to solid and dry compositions of an oil-in-water emulsion, method for the production thereof and use thereof for producing improved foods in terms of sensory aspects and nutrition physiology
DE102009019551B4 (de) * 2009-04-30 2016-06-09 Optisens Gmbh Sensorisch und ernährungsphysiologisch veränderte Nahrungsmittel und Verfahren zu deren Herstellung

Patent Citations (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS6131057A (ja) * 1984-07-25 1986-02-13 Fuji Oil Co Ltd フィリング材
JPS61185161A (ja) * 1985-02-12 1986-08-18 Q P Corp サラダの製造方法
JPH0568476A (ja) * 1991-06-14 1993-03-23 Ajinomoto Co Inc 冷凍卵加工品
JPH09225283A (ja) * 1996-02-28 1997-09-02 Kao Corp 気泡入り水中油型乳化剤製剤とその製造法
JPH09275923A (ja) * 1996-04-15 1997-10-28 Kao Corp 起泡性水中油型乳化物
JPH11196764A (ja) 1998-01-19 1999-07-27 Nakano Vinegar Co Ltd 和え物用組成物
JP2000217553A (ja) * 1999-02-01 2000-08-08 Nichirei Corp 冷凍卵加工食品
JP2008141972A (ja) 2006-12-06 2008-06-26 Dainippon Sumitomo Pharma Co Ltd ドリップ防止剤
JP2009207453A (ja) * 2008-03-06 2009-09-17 Q P Corp サラダ

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
MINISTRY OF HEALTH AND WELFARE ORDINANCE NO. 52, 27 December 1951 (1951-12-27)
See also references of EP2724624A4

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2014233273A (ja) * 2013-06-04 2014-12-15 キユーピー株式会社 水中油型乳化調味料
JP2014233272A (ja) * 2013-06-04 2014-12-15 キユーピー株式会社 水中油型乳化調味料
KR20210004999A (ko) 2018-04-27 2021-01-13 제이-오일 밀스, 인코포레이티드 식품용 조성물
JP2021193960A (ja) * 2020-06-16 2021-12-27 物産フードサイエンス株式会社 青果物の脱水促進剤および漬物の食感改良剤
JP2023148827A (ja) * 2022-03-30 2023-10-13 物産フードサイエンス株式会社 卵加工食品製造時の作業性向上用組成物、卵加工用調味料および卵加工食品の製造方法

Also Published As

Publication number Publication date
JPWO2012176281A1 (ja) 2015-02-23
CN103607907A (zh) 2014-02-26
JP5174250B1 (ja) 2013-04-03
EP2724624A4 (fr) 2014-12-03
EP2724624A1 (fr) 2014-04-30

Similar Documents

Publication Publication Date Title
JP5174250B1 (ja) 水溶性粉体成分分散組成物及びその製造方法、並びに水溶性粉体成分分散組成物を用いた食品
JP5000463B2 (ja) 油脂含有乳化組成物及びその製造方法、並びに油脂含有乳化組成物を含有する食品
JP2013000095A (ja) 乳化調味液
JP5327027B2 (ja) パスタソース及びその製造方法
JP6682181B2 (ja) Ｗ／ｏ／ｗ型乳化調味料
JP6276801B2 (ja) ペースト状香辛料及びペースト状香辛料の製造方法
JP6682180B2 (ja) Ｗ／ｏ／ｗ型乳化調味料
JP5991905B2 (ja) ペースト状香辛料の製造方法、及びそれにより得られるペースト状香辛料
JP6059007B2 (ja) 水溶性粉体成分分散高栄養組成物、及びその製造方法
JP6157051B2 (ja) 酸性水中油型乳化状調味料及びこれを用いたサラダ
JP5644211B2 (ja) 酸性水中油型乳化食品
JP6081794B2 (ja) 即席スープ、およびその製造方法
JP6392648B2 (ja) 卵かけご飯ソース
JP5250144B2 (ja) 酸性水中油型乳化食品
JP5140463B2 (ja) 酸性水中油型乳化食品
JP2012010622A (ja) 酸性水中油型乳化食品
JP2011004688A (ja) 乳化状ソース
JP2009000061A (ja) 酸性水中油型乳化食品
JP6059006B2 (ja) 即席焼きそば用ソース、およびその製造方法
JP4727443B2 (ja) サラダの製造方法
JP6352106B2 (ja) 濃縮フレンチトースト用食品及びその製造方法
JP4744423B2 (ja) パスタサラダの製造方法
JP6934546B2 (ja) 乳化調味料及びサラダ
JP2009028003A (ja) 新規な畜肉加工品
JP2008259450A (ja) 酸性水中油型乳化食品

Legal Events

Date Code Title Description
ENP Entry into the national phase

Ref document number: 2011548444

Country of ref document: JP

Kind code of ref document: A

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 11868311

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE